Ingredients

• 2 tablespoons paprika
• 2 tablespoons garlic powder
• 2 tablespoons ground black pepper
• 2 tablespoons sea salt
• 1 teaspoon cayenne pepper
• 0.33 cups extra-virgin olive oil
• 1 , 16 ounce
• 3 shallots , chopped
• 0.25 cups unsalted margarine
• 1.5 cups Worcestershire sauce , such as Lea & Perrins
• 1 , 5 pound
• 1 , 32 fluid ounce
• 2 cups red wine
• 0.5 cups water
• 1 clove garlic , chopped
• 1 tablespoon Worcestershire sauce , such as Lea & Perrins
• 2 tablespoons unsalted margarine , thinly sliced

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Combine paprika, garlic powder, black pepper, sea salt, and cayenne pepper in a bowl; set aside.
3. 3 Heat olive oil in a large skillet over medium heat. Add mushrooms and shallots; cook and stir until mushrooms release their liquid, 5 to 8 minutes. Set aside.
4. 4 Melt ¼ cup margarine in a large skillet over medium-high heat; stir in ¼ cup Worcestershire sauce. Thoroughly rub beef brisket with spice mixture; place brisket in skillet.
5. 5 Brown brisket on all sides, about 5 minutes per side. Add 1 ½ cups Worcestershire sauce to the skillet, ½ cup at a time, adding more as sauce cooks into brisket.
6. 6 Place a rack in a heavy Dutch oven; place brisket on the rack. Pour in Worcestershire sauce skillet drippings, beef broth, red wine, water, and garlic; top with mushroom mixture. Drizzle remaining 1 tablespoon Worcestershire sauce over mushrooms; top with remaining 2 tablespoons margarine. Cover the Dutch oven.
7. 7 Bake in the preheated oven for 3 hours. Reduce the oven temperature to 300 degrees F (150 degrees C); bake for 1 hour more. Reduce the oven temperature to 225 degrees F (105 degrees C); bake for 1 hour more. Baste with pan drippings every hour.
8. 8 Rest brisket before slicing thinly against the grain, about 20 minutes. Serve with pan gravy.

Nutrition per serving